This soup is set to become a firm family favourite, and it brings more than comfort to the table. Each spoonful is packed with feel-good nutrition. Spinach supplies iron, fibre and antioxidants to support steady energy and immune health. Potatoes add slow-burning carbs and potassium to help you stay satisfied, while cumin and garam masala lend flavour and gentle digestive support.

Prep: 5 minutes | Cook: 35 minutes | Serves: 4

Ingredients

• 400 g McCain Garden Spinach
• 600 g diced potatoes
• Butter
• 1 large onion, finely diced
• 3 cloves garlic, minced
• 1 teaspoon chilli flakes
• 2 teaspoons cumin powder
• 1 teaspoon garam masala
• 2 teaspoons curry powder
• 2 cups vegetable stock, add more if needed
• ½ cup cream
• Salt and pepper
• Fresh coriander, chopped
• Sesame seeds and extra chilli flakes, to serve

Method

1. Melt a knob of butter in a large pot over medium heat. Add the onion and cook until soft and translucent.
2. Stir in the garlic and cook for about a minute until fragrant.
3. Add the spinach, diced potatoes and all the spices. Let everything cook together for about 5 minutes so the flavours develop.
4. Pour in the vegetable stock. The liquid should just cover the vegetables. Add a little more if needed.
5. Simmer until the potatoes are tender. This should take about 20 to 25 minutes.
6. Blend the soup until smooth using a stick blender.
7. Stir in the cream and mix well. Taste and adjust with salt and pepper.
8. Ladle into bowls and top with chopped coriander, sesame seeds and a sprinkle of chilli flakes. Serve hot.